Name: Crumbed zucchini
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 40.00 ml plain flour; 2 egg whites, lightly whisked; 105g (1 1/2 cups) breadcrumbs (made from day-old bread); 82.50 ml finely chopped fresh continental parsley; 4 large garlic cloves, crushed; 7.50 gm ground mild paprika; Salt & freshly ground black pepper; 6 (about 90g each) zucchini, ends trimmed, quartered lengthways; 18.20 gm olive oil; 4 anchovy fillets, patted dry with paper towel, finely chopped; 40.00 ml sherry vinegar; 40.00 ml chopped fresh continental parsley, extra

Crumbed zucchini

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Exciting new side dish inspiration awaits!

Ingredients:

40.00 ml plain flour
2 egg whites, lightly whisked
105g (1 1/2 cups) breadcrumbs (made from day-old bread)
82.50 ml finely chopped fresh continental parsley
4 large garlic cloves, crushed
7.50 gm ground mild paprika
6 (about 90g each) zucchini, ends trimmed, quartered lengthways
4 anchovy fillets, patted dry with paper towel, finely chopped
40.00 ml sherry vinegar
40.00 ml chopped fresh continental parsley, extra

Instructions:

Preheat the oven to 240°C and line 2 baking trays with non-stick baking paper.
Arrange flour and egg whites on individual plates. In a separate plate, mix breadcrumbs, parsley, garlic, and paprika, rubbing together with your fingers. Season with salt and pepper, then transfer to a third plate.
Coat zucchini quarters lightly in flour, then dip in egg white and coat thoroughly in breadcrumb mixture. Arrange the crumbed zucchini in a single layer on baking trays.
Bake in a preheated oven, rotating trays halfway through, until light golden brown, about 15 minutes.
Heat oil in a small saucepan over low heat, then add anchovies. Cook and stir for 1 minute until the anchovies begin to dissolve. Stir in vinegar and parsley, then set aside.
Transfer the crispy breaded zucchini to a platter and generously spoon over the savory anchovy dressing. Enjoy while hot!

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